United Kingdom: by end of next possible dayRest of World: 1 - 3 working days

This is based on the courier company's estimation and should be used as a guideline only.

** Please feel free to send me an inquiry if you have any questions about your order **

- - -

Returns and exchange details

To be eligible for a return, items must be returned unused, and in its original packaging. Return of used items will be rejected and the refund will not be processed. Please drop us an email if you need to return your order.

If the items are damaged or lost during delivery, I will offer a replacement shipment, or a refund to a maximum value of $38 USD, provided that the responsibilities for damages or missing package lie on the delivery company.

For damaged item: Please send me an email along with photos of the damaged packaging and item.

For lost parcel: An enquiry can be raised if the package has not arrived 15 business days from the due delivery date. Please contact me about your package and I can help to forward the enquiry to postal company for investigation.

If you are not satisfied with your purchase, we can offer to accept return for a refund of your order. Please note that used items CANNOT be returned for a refund.

It would be a preferred option if the return is done via a trackable shipping method. Our return address is as follows:

1. Whisk softened butter and sugar until mixture is creamy and well-combined

2. Add vanilla extract and egg into the mixture and beat to combine

3. Add flour and knead the mixture until consistency of a soft dough is achieved

4. Chill the dough in refrigerator for approximately 1 hour

5. Roll the chilled dough onto a baking sheet to 5mm thick.

Note:

- If the dough becomes too hard after chilling, knead it lightly to soften it.

- If the dough becomes too soft for cutting, place the tray of rolled dough back to the refrigerator for about 10 minutes before cutting it again. This step may need to be repeated in a warmer environment.

6. Use your favourite cutters to cut out the biscuit shapes you desire. (Essential tips: coat the cutters in flour before each cut to make the release of dough from cutters easy)

7. Remove the excess dough remnants from the baking sheet (instead of transferring cut dough onto another sheet). This method avoids the handling of dough and hence prevents shape distortions during transfers.